Mix together all ingredients, except bananas, in a baking dish. Bake, uncovered, at 350 degrees F. for 1/2 hour. Remove from oven, stir, add more water if desired. Continue baking for an additional 1/2 hour. Stir in bananas. Serve immediately.
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Archive for the ‘Breakfasts’ Category
This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!
Top spoonfuls of hot cooked polenta with your favorite breakfast/brunch foods. Try it smothered with baked beans and pineapple, or sliced fresh avocado and sweet grape tomatoes, or saute’ed spinach and mushrooms, or an assortment of roasted veggies.
This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours.
NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.
The best fatfree vegan pancakes I’ve had!
Makes about 24 four-inch pancakes
(or 3-4 dozen small pancakes)
Oatmeal Pancakes Source: Vegetarian Cooking for People with Diabetes Makes 8 pancakes These pancakes are great for lunch sandwiches too. Oatmeal ones are especially good with peanut butter. Mix together in a medium bowl: 1 1/2 cups oatmeal 1/2 cup whole wheat flour 2 tsp. baking powder 1 tsp. cinnamon Beat in: 1 1/4 cups […]
Preheat over to 350 degrees. Mix all the dry ingredients together in a large bowl, except raisins and cranberries. Mix the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix together. Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes. Cut into 16 rectangles.
Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.
Combine all ingredients and bake at 350 degrees for 1/2 hour. Serve with granola and fresh or canned fruit.
This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.
Makes 6 large pancakes. These are very filling!
Stir twice, and add 1/4 cup (or more) any liquid you usually use (soy milk is what I use, some people like apple juice). Stir. Eat.
Source: Vegetarian Cooking for People with Diabetes
- Hot Layered HummusI can get pretty stubborn about food. Once I think I don’t like an ingredient or a dish, I will avoid it forever if I don’t make myself, from time to time, retry the foods that I’ve had bad experiences with. Call it a very low-risk act of courage. If I can face cilantro or […]
- Seeds of a Sea ChangeA while back someone on McDougall Friends started a thread asking how long or how many times others had been exposed to information about a plant-based diet before taking the plunge. Lots of people had a simple answer such as “after I saw Forks Over Knives.” Another remarked that it happened both all at once […]